Quick roast chicken and lentils with salsa verde

  • serves 2
  • A little effort

This quick roast chicken and lentils with salsa verde makes a comforting meal for two in just 1 hour, making it perfect midweek



  • whole chicken thighs 4
  • lemon 1, sliced
  • sea salt flakes
  • Puy lentils 100g
  • chicken stock liquid or cube
  • Dijon mustard 1 tsp
  • red wine vinegar 1 tbsp
  • olive oil 3 tbsp
  • small capers 1 tbsp, rinsed and drained
  • gherkins or cornichons 1 tbsp of finely diced
  • garlic 1/2 clove, crushed
  • flat-leaf parsley a handful of leaves, chopped
  • mint a handful of leaves, chopped
  • basil a handful of leaves, chopped


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Put the chicken thighs in a small baking dish or tin, skin-side up, tuck in the lemon slices, sprinkle with salt and roast for 45-50 minutes until crisp, golden and cooked through.

  • Step 2

    Cook the lentils in boiling water that you’ve added a splash of stock or crumbled a stock cube into. They’ll take 15-20 minutes to become tender.

  • Step 3

    To make the salsa verde, whisk the mustard, vinegar and olive oil together, then stir in the rest of the ingredients with some seasoning. Stir half through the cooked and drained puy lentils.

  • Step 4

    Serve the chicken thighs and lemon slices with the lentils and the remaining salsa verde.

Nutritional Information

  • Kcals 677
  • Fat 40.7g
  • Saturates 8.6g
  • Carbs 26.4g
  • Sugars 1.9g
  • Fibre 7.3g
  • Protein 47.7g
  • Salt 2.5g